In Morocco where tagine cooking is traditional ,flavours are combination of sweet and savory in meat or vegetable dishes.A tagine can be the baking dish which has a matching conical lid over the ceramic dish as the base.It also refers to the cooked dish, traditionally cooked in a tagine. I dont recommend using a heylo bag with the tagine pot as there is a lot of airspace in the lid which goes against the principle of using your smallest pot and fully insulating the pot.
- 1 roughly chopped onion
- Oil to brown the meat
- 1 kg lamb pieces
- 2 crushed garlic
- 1 teaspoon each , cumin, cinnamon, turmeric, ginger
- 1/2 teaspoon whole coriander -optional (or use ground)
- 2 cups chicken stock
- Juice and rind of 1 orange
- 1 cup dates
- 1/4 preserved lemon rind-wash and cut into small pieces.
- A few olives .
- In a large frying pan brown the meat pieces in batches using a little oil each time.
- Transfer the browned meat into a medium sized pot.
- Brown the onion in a little oil, add the garlic and spices.
- Cook a short while together.
- Add the orange rind and juice.
- Add the stock.
- Pour this over the lamb in the pot.
- Simmer for 10 minutes.
- Transfer the pot to the Heylo bag and close securely using the Velcro and drawstring.
- Push the beads up to fully insulate the pot.leave undisturbed for 2 hours.
- At the end of this time open the pot and add the lemon pieces and dates.
- Put the lid on and simmer for a further 5 minutes.
- Close up securely as before and leave for a further 1 hour or less.
- Enjoy with cous cous.( or rice) Light the candles sit on the carpet to eat and imagine yourself out in the desert under a romantic moon !
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